In a large bowl, Mix the Cattle Call, Worcestershire sauce and the meat with your hands. Try not to overwork it. Then form it into five or six balls. Press a full can of beer into the center of each ball, forming the meat into a cup of even thickness around the bottom and up the sides. (you want a full unopened beer, so have an opened one at the reach. Because it’s real hard not to open that one and drink it… then beer goes everywhere! What a mess)

Wrap the sides, at the bottom, with two slices of bacon. (Secure with toothpicks if you want.) Sprinkle the outside with the salt & pepper.

Now, melt the butter in a saute pan add the Tbsp of Boo Yah Beef and cook the onions, bell peppers and mushrooms until softened, 6 minutes or so. Turn off heat and add the green chili’s and the Cilantro. Stir for a minute or so.

Add the chunks of Pepper Jack cheese in the bottom of each burger, then evenly distribute vegetables. Top with the shredded cheese.

Prepare the grill! There are several ways to grill these burgers. I like putting them over the open flame, turning and moving them around to fully cook the bacon. (I put them on a rack, much easier to move around without breaking apart) Then moving them up to the up rack and close the lid for 30 minutes or so. (we like ours medium rare to medium)

You can also do low & slow grilling. That is indirect heat and smoke chips. Put the burgers on the grill (not over direct heat) and close the lid. After an hour, check for doneness: the bacon should be fully cooked and the cheese melted on top. It may take up to 1 to 1-1/2 hours for this method.

You can also smoke these in your smoker! I set it to 225 degrees and check them often after the first hour or so. Pull and eat when done to desired doneness.

Your kids will love you for this! It’s a meal by itself!

(It is recommended to fully cook ground beef to at least 165 degrees, not by me, but by the FDA)

SinS Seasoned Flank Steak

Directions

1 In small bowl, combine all wet and dry seasonings and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with Cling Wrap and refrigerate for 2-12 hours.

2 For charcoal, build a charcoal fire for direct grilling.

3 Before placing on the grill, allow steaks to sit about 30 minutes at room temperature before grilling. Grill steaks directly over coals, or for gas grills on high heat approximately 450-500 F, for 4 to 5 minutes on each side. Internal temp of steak should reach 130-140 degrees F for rare to medium rare.

4 Place steak on cutting board, loosely cover with aluminum foil and allow them to rest for 5 minutes before serving.
For optimum tenderness, cut flank steaks across the grain and on a bias* into 1/4-inch slices and serve.

Preheat the grill to around medium. Slice each mango in half. Remove the seed and skin with a spoon or peeler. Salt and pepper both sides and place on the hot grill until it is lightly charred, about 2 minutes. Flip for another 2 minutes. Pull and set aside to cool.

Combine red peppers, scallions, jalapeños, Hot Fish Bait seasoning and olive oil in a large bowl. Dice cooled mango slices and add to the bowl. Add the lime juice, cilantro and a pinch of salt and pepper. Toss to mix. Set aside.

Brush fish on both sides with olive oil and season with Fish Bait (a light layer on both sides) Grill fish about 5 minutes per side or until done. Plate fish and garnish with the mango salsa! Enjoy!

(You can add more sides like grilled veggies, mini potatoes, or whatever you like.)

(You can also make tacos out of this dish)

The name “Chilean Sea bass” was invented by a fish wholesaler named Lee Lantz in 1977. He was looking for a name that would make it attractive to the American market. He considered “Pacific sea bass” and “South American sea bass” before settling on “Chilean sea bass”.In 1994, the U.S. Food and Drug Administration(FDA) accepted “Chilean Sea bass” as an “alternative market name” for Patagonian toothfish and in 2013 for Antarctic toothfish.

Directions

In a saucepan, melt 5 tbsp. butter or margarine over medium heat. Stir in flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, salt & pepper, Cattle Call, scallions & Jalapeno’s or Green Chili’s (or both). Cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

Melt 4 tbsp. butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with the a little shredded cheese, salt, pepper & garlic.

This recipe was done by one of our seasoning fans! Date Night Doins BBQ for 2. Check it out. Thank you Ken & Patti

Potato Tart, Bacon Bacon Bacon

Our thanks to Chef Michael Smith for this idea! It’s an awesome side dish, but would work well as a main dish. We used two whole pounds of Zaycon Fresh bacon combined with Ken’s smoked cheddar cheese, sliced potatoes, onions and garlic. We seasoned it to perfection with “Swimmin’ in Smoke’s Boo Yah Beef” and coarse grind black pepper. I think except for adult beverages we’ve covered all our favorite food groups. The smell of smoking bacon will cover your neighborhood give everyone lots of hungry and happy thoughts…

This is a big recipe; it’s both easy and fun to make and great to eat.
See the video at; http://datenightdoins.com/potato-tart-bacon-bacon-bacon/

Potato Tart, Bacon Bacon BaconA Wood Pellet Grill Recipe

Directions: Potato Tart, Bacon Bacon Bacon

Get your potatoes, onions and garlic to together and sliced. I like a rough chop on the garlic, but you can do this however you like or even leave it out if you’re not a garlic fan. Use an oven safe pie plate, pot/pan or cast iron skillet spray with oil and line with parchment paper. (See Video) Line pan with bacon starting at the center of the pan and draping the bacon over the side. (See Video) Offset each slice of bacon or you end up with a big pile in the middle of your pan.

Layer the potatoes on top of the bacon, then onions, garlic and cheese. Repeat until you get to the top. Then, on each layer start holding back for the edge as you build it up. Keep in mind that it will cook down so pile it high.

When you have all your layers in bring the bacon up working around covering the top. The bacon will curl while cooking so put a heavy lid on top to hold it in place. (See Video) You are now ready for the grill for 2 ½ hours at 350 degrees (177c). Remove cover the last 30 minutes to brown the bacon.

Potato Tart, Bacon Bacon BaconA Wood Pellet Grill Recipe

Our Ingredients. Do a Rough Chop on the Garlic

Line Pan with Bacon

Layer the Potatoes, Onions, Garlic andCheese

Add Lots ofCheeseon Each Layer

Bring the Bacon Up Over the Top

Place a Lid on Top, Then Onto theGrill

Remove Cover the Last 30 Minutes to Brown the Bacon

Potato Tart, Bacon Bacon BaconA Wood Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Potato Tart, Bacon Bacon BaconA Wood Pellet Grill Recipe

Lookin’ Good

Cooking In the Oven:

We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.

It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.

Do this for 2 ½ hours at 350 (177c) and put it on a cookie sheet when doing this in your oven because of all the bacon dripping will make a mess in your oven.

Note: The Pacific Living Outdoor Oven also has a smoke box.

Let’s Eat!!!

Potato Tart, Bacon Bacon BaconA Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Place Tri Tip on the hot side of the grill and grill for approximately 8 minutes per side to form a nice crust. (Reserve remaining marinade) Move the Tri Tip to the cooler side of the grill, close the cover and allow the Tri Tip to cook until it reaches an internal Temp. of 125 degrees for rare, approximately 15 – 20 minutes, or 155 degrees for Medium. Remove tri-tip from grill and let rest 15 minutes. (It will continue to cook another 5 degrees or more while resting)

In a small sauce pan, bring remaining marinade to boil. Reduce heat to low, add a small can of sliced mushrooms and simmer 8–10 minutes, stirring occasionally.

Slice meat and top with reduction sauce.

two zone cooking – The most versatile way to cook, the two-zone fire is your first choice for cooking most foods on the grill. To create a two-zone fire, position coals on one side of the grill for direct, high-heat cooking and searing and leave the other side empty. You can use the side without coals for lower-temperature cooking and as a safe zone for flare-ups.